Fruit Muffins

Fruit Muffins

These light muffins are easy to make and freeze beautifully.

Baking Time 20 minutes

Makes 12 to 16 muffins

Ingredients

• 1 cup all-purpose flour
• 1 cup whole wheat flour
• 1 cup bran
  
• 3/4 cup granulated sugar
• 1 Tbsp. baking powder
• 3/4 tsp. salt
• 1-1/2 cups milk
• 1/3 cup melted butter
• 2 cups fresh fruit, such as coarsely chopped apples and pears, blueberries or pitted cherries

1. Preheat oven to 375F (190C). Lightly oil muffin tin or coat with non-stick cooking spray. Measure flour, sugar, baking powder and salt into a large bowl. Stir with a fork. Stir in milk, then butter. Fold in fruit and spoon mixture into muffin tins. Bake in centre of 375F (190C) oven until a cake tester inserted into centre of muffin comes out fairly clean and muffins are golden brown, from 20 to 25 minutes.
2. Added flavour:
   
3. When making apple muffins, stir 1 teaspoon (5 mL) cinnamon into flour mixture; when making berry or cherry muffins, add finely grated peel of 1 lemon or half an orange.

Fruity Yogurt Muffins

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Makes 1 dozen Ingredients

Ingredients:

• 1 cup all-purpose flour
• 1 cup whole wheat flour
  
• 1/2 cup granulated sugar
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 (8 ounce) container vanilla or peach flavored yogurt
• 1 egg
• 1 teaspoon vanilla extract
• 4 tablespoons butter, melted
• 1 cup peaches or mandarin oranges, diced or chopped

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Grease 12 muffin cups or line with paper muffin liners.
3. Stir together flour, sugar, baking soda and baking powder.
4. In a separate bowl, combine yogurt, egg, vanilla, butter and peaches or mandarin oranges.
5. Stir mixtures together just until combined.
6. Batter will be very thick.
7. Scoop into prepared muffin cups.
8. Bake in preheated oven for 25 minutes.

Sour Cream Cake

Sour Cream Cake Cake: 1 egg 1 cup brown sugar 1 cup sour cream 3/4 cup flaked coconut 2 cups flour 1 teaspoon baking soda 1 teaspoon salt Caramel Icing: 1 cup brown sugar 1/3 cup butter 1/3 cup milk 1 cup icing (confectioners') sugar
Directions:
Cake: Preheat oven to 375 degrees F. Beat egg. Gradually add sugar and continue to beat until light. Stir in sour cream and coconut. In small bowl combine flour, baking soda and salt. Add to egg mixture and beat well. Spread batter in a greased 9 inch square pan. Bake for 25 minutes, until top of cake springs back when touched lightly. Cool. Caramel Icing: Combine brown sugar, butter and milk in a small saucepan. Bring to a boil. Continue to boil, stirring constantly, for 3 minutes. Cool to lukewarm. Stir in icing sugar and continue to stir until the right consistency to spread. Spread over cooled cake.

Apple Cake

Apple Cake

from Melting Pot Memories
by Judy Bart Kancigor

Ingredients: 
3 large eggs,
1 cup granulated sugar,
1/2 cup oil
1 teaspoon vanilla
1-1/4 cups sifted all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
4 medium MacIntosh apples, peeled and
sliced thin
1/2 cup apricot jam
juice of 1/2 lemon

Method:
On medium-high speed, beat eggs well.
Beat in sugar a little at a time.
Beat in oil and vanilla.
Mix flour, baking powder and salt.
Change speed to low and blend in.
Cover bottom of greased 8- or 9-inch square pan with half of mixture.
Mix apples with apricot jam and lemon juice and spread over batter.
Cover with remaining batter.
Bake for 1 hour in a preheated 350 degree oven.
Serves 9-10.

Eggnog Christmas Muffins

Eggnog Christmas Muffins

Easy to prepare muffins. The eggnog gives these a very distinctive flavour.

Prep:25m Cook:25m Servings:16

Ingredients

3 cups flour
1/2 cup sugar
3 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon nutmeg
1 egg
1-3/4 cups eggnog
1/2 cup vegetable oil
1/2 cup raisins (soaked in boiling water and drained)
Note: You can always add maraschino cherries, well drained and chopped. This adds a festive appearance.
1/2 cup chopped pecans (optional)

Directions

Combine dry ingredients in lg bowl.
In another bowl, mix egg, eggnog, and oil.
Stir wet ingredients into dry ingredients, just until moistened.
Fold in raisins and pecans.
Fill greased or lined muffin cups two thirds full.
Bake at 350* for 25 - 30 minutes.

Apple Buttermilk Loaf

Mmmmmm delicious and good for you too.

Prep:20m Cook:45m Servings:10

Ingredient

1 cup whole wheat flour
1-1/2 cups all-purpose flour
1/2 cup natural bran cereal
1 tsp. baking soda
1/2 tsp. baking powder
1/4 tsp. ground ginger
1/2 tsp. cinnamon
1-1/3 cups buttermilk
3/4 cup granulated sugar
1/4 cup vegetable oil
1 large egg
1 tsp. grated orange zest
2(small) Golden Delicious or Royal Gala apples, peeled, cored and chopped

Directions

Heat oven to 350 degrees F.
Grease a 9 by 5 inch loaf baking dish.
In a medium bowl, combine whole wheat and all-purpose flour, bran cereal, baking soda, baking powder, and ginger.
In a large bowl, beat buttermilk, sugar, vegetable oil, egg, and orange zest.
Add flour blend to buttermilk mixture, stirring until just combined.
Fold in apples.
Spread batter in a prepared pan and bake for 45 to 50 minutes or until wooden pick inserted in center comes out clean.
Cool loaf in pan 10 minutes.
Cool completely before serving.

Whiskey Cake

Whiskey Cake

Ingredients:
6 ounces sultanas

1/2 pint water
4 ounces butter
5 ounces caster sugar
I egg
2 tablespoons whiskey
6 ounces plain flour
1 level teaspoon bicarbonate of soda
1/4 teaspoon salt
1/2 teaspoon grated nutmeg
1 tablespoon lemon juice
2 1/2 ounces finely chopped walnuts

 

Method:
Cover sultanas with water and simmer for 1/4 hour.
Drain, but save a little of the liquid. Cream butter and
sugar and beat in the egg. Stir in flour, bicarbonate of
soda, salt and nutmeg alternately, with approximately 2
tablespoons of liquid from the sultanas. Stir in sultanas,
lemon juice, chopped walnuts and whiskey. Pour into
two 8-inch sandwich tins and bake for 30 minutes at
350°F (Gas 4).

Filling and Topping:

Ingredients:

2 ounces butter
7 ounces. icing sugar
2 tablespoons lemon juice
1 dessertspoon whiskey

Method:

Cream butter and sugar until smooth. Add the lemon
juice and the whiskey and beat further until the
consistency of smooth cream. Use half to sandwich the
two cakes together and the remainder put into an icing
bag with a star nozzle and pipe a trellis design across the
top. Note: this cake is not suitable for storing.

Digestive Biscuits

Digestive Biscuits
 

Ingredients:

4 cups whole wheat flour

1 tsp Cream of tartar

1 cup butter

1 Lightly beaten egg

1 cup dark brown sugar

1/2 cup hot water

1 tsp Baking soda

Method:

Cut butter into flour until mixture is like coarse meal. Add all other ingredients, but only enough water to make dough into pastry consistency. Roll out on a floured surface till very thin 1/8" to 1/4" thick). Cut into small rounds depending on what size you prefer. Bake at 375 F on *unoiled* baking sheets until golden brown, about 10-15 minutes. Cool on rack. They are delicious spread with cream cheese and apricot preserves --or strawberry, or red currant jelly, etc.

Sweet Brodick Bannock

Sweet Brodick Bannock

This recipe is from the household book of the late Mary,
Duchess of Montrose, last owner of Brodick Castle on the
Isle of Arran.

Ingredients:
2 oz sugar
6 oz brown flour
2 teaspoons baking powder
2 oz oatmeal
1 egg
1 oz butter
3 tablespoons milk

Method:
Mix together flour, baking powder and rub in the butter.
Add sugar and oatmeal and mix well. Make a well in the centre of the mixture, add the egg and milk and mix to a soft dough. Shape into a flat round bannock shape about 1/2 inch thick. Cook in a hot oven. Gas 6, 200 degrees C
(400 F) for 15 to 20 minutes.

Recipe Converter 

The U.S. pint is 16 fluid ounces, and not 20 fl.oz like the British Imperial pint.

1 U.S. cup = 8 fl.oz = 250 ml
1 British cup = 10 fl.oz = 300 ml
The teaspoon and tablespoon measurements are the same.
1 teaspoon = 5 ml
1 tablespoon = 15 ml
1 tablespoon = 3 teaspoons

Scotch Pie

Scottish Recipes
- Scotch Pie -
Large numbers of Scotch Pies are sold in Scotland every day - they are an original "fast food" and are often sold at the half-time interval at football (soccer) matches. The pies are made in special straight-sided moulds, roughly 3 to 3-1/2 inches (7.5-8.5cm) in diameter and about 1-1/2 inches (4cm) deep. A pastry lid, inside the pie, covers the meat about 1/2 inch (1cm) below the rim. This leaves a space at the top of the pie which can be filled, if required - with hot gravy, baked beans, mashed (creamed) potatoes etc. The meat is usually mutton (sometimes of varying quality). Many bakers have their own recipes and add spices to give additional flavour - there is now an annual competition for the best Scotch Pie.
Grannie Black, in Candleriggs in Glasgow, was a character who had such a reputation for such good mutton pies that people came from far and wide - the pub named after her (pictured here) has, unfortunately, been demolished.
The quantities below should make roughly 8/10 pies.

Ingredients for the Meat Filling:
1 pound (500g or two cups) lean lamb, minced (ground)
Pinch of nutmeg
Salt and pepper
Quarter pint (150ml) gravy

Ingredients for the Hot Water Pastry:
1 pound (500g or four cups) plain flour
6 ounces (175g or 3/4 cup) lard
6 fluid ounces (225ml or 3/4 cup) approximately of water
Pinch of salt
Milk for glazing
You will also need glasses or jars, approximately 3-3½ inches (7.5-8.5cm) in diameter to shape the pie.
Method:
Create the filling by mixing the minced (ground) lamb, spice and seasoning.
Make the pastry by sifting the flour and salt into a warm bowl. Make a well in the centre of the flour. Melt the lard in a scant measure of water and, when it is bubbling, add to the flour and mix thoroughly. Take a small amount (remember the mixture should make 8/10 pies, with their tops) and form into a ball and keep the rest warm while making each pastry case. This is done by rolling a suitable amount for each pie and shaping the crust round the base of a glass or jar approximately 3-3½ inches (7.5-8.5cm) in diameter. Make sure there are no cracks in the pastry - you can trim round the top of the case to make it even. As the pastry cools and gets cool, remove the glass and continue until you have about a quarter of the pastry left to make the lids.
Fill the cases with the meat and add the gravy to make the meat moist.
Roll the remaining pastry and use the glass to cut the lids. Wet the edges of the lids, place over the meat and press down lightly over the filling. Pinch the edges and trim. Cut a small hole or vent in the centre of the lid (to allow the steam to escape).
Glaze with milk and bake for about 45 minutes at 275F/140C/Gas mark 1. If the pies are not eaten immediately, they can be stored in the 'fridge but always ensure they are properly reheated before being eaten.

Limerick Ham

Limerick Ham To the Irish, ham is a cured leg of pork. The preserving process is carried out in a number of different ways: salting, smoking, immersion in brine or even honey. Traditionally, Limerick ham is smoked over juniper branches. Whole hams should be steeped in cold water overnight before cooking but this is not necessary with smaller joints. The ham in this recipe is not really baked but rather finished off in the oven after having been cooked by simmering in cider.

---

3 - 5 lb / 1-1/2 - 2 kg ham

apple cider to cover

1/2 cup brown sugar

1 tsp. dry mustard

10 - 12 whole cloves

---

Cover the ham with cold water and bring slowly to the boil. Throw out the water and replace with cider. Bring this just to the boil and lower the heat, keeping the liquid barely simmering for 20 minutes to the 1 lb/ 1/2 kg. Remove from the heat and allow to stand in the liquid for 30 minutes. Take out the ham, skin it and score the fat with a sharp knife in a diamond pattern. Stud with whole cloves. Mix the sugar and mustard and rub well into the surface of the ham. Bake in a pre-heated oven for a further 10 minutes to the 1 lb / 1/2 kg at gas mark 6, 400°F, 200°C.